Monday, September 14, 2009

Chicken Parmigiana

1 pound chicken breasts, pounded thin
3 Tbs. olive oil
3 cloves garlic, finely minced
1 onion, minced
1 1 lb.-4 oz. can tomatoes (2 1/2 cups)
1 1/4 tsp. salt
1/4 tsp. pepper
1 8 oz. can tomato sauce
1/4 tsp. dried thyme
1 egg
1/4 cup dried bread crumbs
1/2 cup grated parmesan cheese
3 Tbs. olive oil
1/2 pound mozzarella cheese

Oven at 350.

In 3 Tbs. hot olive oil, in saucepan, saute garlic and onion until golden. Add tomatoes, salt, pepper; break up tomatoes with spoon; simmer, uncovered, 10 min. Add tomato sauce, thyme; simmer, uncovered, 20 min.

Beat egg well with fork. Combine crumbs, 1/4 cup Parmesan cheese. Dip each chicken piece into egg, then into crumbs; saute in hot olive oil in skillet, turning once, until golden brown on both sides. Set slices side by side in baking dish.

Pour 2/3 of tomato mixture over chicken, straining it, if desired. Arrange mozzarella on top; spoon on rest of tomato mixture. Sprinkle with 1/4 cup parmesan. Bake, uncovered, 30 minutes. Serve with pasta.

OR to make it quick and easy--use a jar of spaghetti sauce. I need healthy recipes from you all!!! I can't use heavy cream, white rolls, and junk. :)


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